Title: Moroccan Fish with Cumin
Categories: Seafood Entree Moroccan Ethnic
Yield: 4 Servings

6		Cloves garlic, peeled
1		Heaping tsp salt
1 1/2	ts	Paprika
1 1/2	ts	Cumin
1/2	ts	Cayenne pepper
1/2	c	Packed finely chopped cilantro
1		Lemon; juiced
1 1/2	lb	Red snapper fillets

Taken from the newspaper--adapted from "Ann Clark's Fabulous Fish". I haven't tried this recipe yet but will this week. I love all Moroccan food.

or use cod, orange roughy or other white fish

Pound the garlic with the salt and spices in a mortar. Add the cilantro and lemon juice and stir until the mixture is well-blended.

Cover the pieces of fish with the marinade and let stand for about an hour. Bake fish, uncovered, in a 400-degree oven for about 10 minutes per 1-inch of thickness, or until fish flakes.

Food & Wine RT [*] Category 3, Topic 6 Message 125 Wed Jan 22, 1992 D.MORRISSEY [DEE] at 22:35 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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